Phosphoric esters in alcoholic fermentation. III. The lag between phosphate esterification and carbon dioxide evolution. IV. Oxidation-reduction potentials of yeast preparations.

被引：5

作者：

Boyland, E

机构：

来源：

BIOCHEMICAL JOURNAL | 1930年 / 24卷 / 03期

关键词：

D O I：

10.1042/bj0240703

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

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页码：703 / 710

页数：8

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